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Chicken Fricassee with Bell Peppers

A wonderful mix of flavors — you have to try it! Chicken fricassee with bell peppers is a Spanish take on the popular French classic, where the meat is cooked in small pieces with spices, tomatoes, and bell peppers. Made with chicken, it comes out especially tender and tasty. The vegetables and tomato sauce in this recipe pair beautifully with the meat, making it even more hearty and appetizing.

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Chicken fricassee with bell pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 32 % 7 g
Carbohydrates 59 % 13 g
129 kcal
GI: 64 / 36 / 0
  • Rinse the chicken legs under cold water and pat them dry. Set them on a cutting board and cut them at the joint, separating the thighs from the drumsticks. Peel the garlic, rinse it, and mince it finely — or press it through a garlic press. Put the garlic in a small deep bowl and mix it with the salt and ground black pepper. Pour in the orange juice and stir well. Instead of orange juice, you can use lemon, lime, or a mix of these. Dip the chicken pieces in the orange marinade, place them in a bowl, and cover with plastic wrap. Refrigerate the chicken for an hour or two (longer is fine) so the meat marinates well. Peel the onion, rinse it, and cut it into half-moons. Core and seed the bell pepper, then cut it into thin strips. Pour vegetable oil into a large skillet and heat it. Remove the chicken from the marinade (don't throw the marinade away!) and brown it over medium heat. Add the sliced onion and bell pepper, stir, and cook until the onion turns translucent (about 3 minutes). Pour in the white wine (dry is best) and the tomato sauce. Add the leftover chicken marinade, then stir in the capers, olives, and a handful of raisins. Peel the potatoes, rinse them, cut them into small cubes, and add them to the skillet too. Gently stir everything together. Lower the heat, cover, and simmer it all for about half an hour, until the meat and potatoes are done. At the end, taste and add salt or ground black pepper if needed. And your chicken fricassee with bell peppers is ready! Sprinkle with fresh herbs before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Olives - 115  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Salt - 0  kcal/100g
  • Orange juice - 36  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken leg - 185  kcal/100g
  • Hot tomato sauce - 99  kcal/100g

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